How To Smoke Pork Baby Back Ribs On An Outdoor Grill

Thanks to Todd K. for sharing this simple and delicious method for preparing baby back ribs on an outdoor grill. Do you have a favorite recipe or cooking tips to share? We’d love to hear them. Click here to submit your recipe.

Baby back ribs, sometimes called pork loin ribs, are called “baby back” because they are shorter than the larger spare ribs. Baby back ribs are also a bit leaner than spare ribs, making them a little faster to cook. Tender and delicious, each rack of baby back ribs has a dozen three- to six-inch long ribs (give or take) – about enough for two people to enjoy. Todd’s low and slow, indirect heat method for preparing these popular pork ribs is great for summertime (or anytime) smoking, especially when served with classic sides like baked beans, potato salad, and slaw. Todd prefers the no-sauce method, using only his homemade spice dry rub. But he succumbs to the sauce enthusiasts by serving some on the side.

Baby Back Ribs Recipe Ingredients:

Two racks of baby back (pork loin back) ribs

Brine:
1 cup kosher salt (or ½ cup table salt)
1/2 cup sugar

Spice Rub:
1-1/3 Tbsp (1 Tbsp + 1 tsp) sweet paprika
1-1/2 tsp chili powder
1-3/4 tsp ground cumin
1-1/2 tsp brown sugar (dark)
1-1/2 tsp kosher salt (or ¾ tsp table salt)
3/4 tsp dried oregano
3/4 tsp ground black pepper
1 tsp ground white pepper
1/2 tsp cayenne pepper

Applewood chips

Baby Back Ribs Cooking Instructions

Dissolve salt and sugar in 4 quarts of cold water to create a simple brine. Submerge ribs in the brine and refrigerate for 1 hour until fully seasoned. Please note that more than an hour in the brine can make the meat too salty and soft. Remove the ribs from the brine and thoroughly pat dry with paper towels. Rub each side of the ribs with 1 Tbsp of the spice rub and let them rest at room temperature for 30 minutes.

Gas grill method:
Use wood chips soaked in water for 30 minutes. Todd prefers applewood chips’ sweet, smoked flavor for his pork recipes. Drain and place in a disposable aluminum pan (See picture). Place the pan of chips over the burner, which will remain on during indirect cooking. Turn all burners on to high heat, close the lid, and heat the grill until the chips smoke heavily. This should take about 20 minutes. (If chips ignite, extinguish flames with water from a squirt bottle.) Clean the grate with a wire brush and turn off all burners except the one with wood chips. Arrange ribs on the cooler side of the grill and cover. Grill temperatures should register about 275°F.

Cook for 4 hours, until meat easily pulls away from the bone, flipping racks and switching positions about every 30 minutes. Use an instant-read thermometer to ensure the ribs are at 165°F or slightly higher.

Charcoal grill method:
This method is very similar to the gas grill method but with the following differences:
Smoke the wood chips for a full hour before draining and sprinkle them directly onto the hottest of the coals. Flip and switch positions of the meat on the grill about every 30 minutes. Since charcoal is a bit harder to manage temperatures, you should check doneness after 2-1/2 hours again, using an instant-read thermometer to ensure the ribs are at 165°F or a little higher.

Todd tip: Using a rib rack allows you to arrange your ribs vertically in your grill and helps to ensure the ribs cook more evenly. The vertical positioning of the ribs puts less meat in direct contact with the heat and encourages more even cooking.

Transfer ribs to a cutting board, cut between bones to separate, and serve with your favorite sides.